Desserts

Lemon Pudding Cake 6 to 8 servings

Our Lemon Pudding Cake recipe is wonderful any time of the year. I especially

like it is served warm, soon after it comes out of the oven.

This the perfect dessert to have after a heavy meal when you want just a little

something. I like to use my old custard cups (see above). Pyrex still

makes them. There are also more modern versions too.

Lemon Pudding Cake

Ingredients

¼ cup all-purpose flour

½ to ¾ cup sugar (depending on your level of sweetness)

1 tsp salt

3 eggs, separated

1 cup milk

¼ cup lemon juice

Preheat oven to 325°F. You will need a greased 9-inch square baking dish*

plus larger dish to hold water.

Instructions

1. In a medium bowl, combine flour, sugar and salt. In a small bowl, beat egg

yolks; mix in milk and lemon juice. Add to flour mixture, mixing well.

2. In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg

yolk mixture. Pour into baking dish, then place into larger pan filled with 1-

inch hot water.

3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then

serve. Keep leftovers in the refrigerator.

*Mixture can be poured into 8 (6-ounce) custard cups, placed in a

shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the

top is a golden brown.

LAURA LEE ALICE
COOKS